Paleo Crispy Chilli Oil Feature
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Paleo Crispy Chilli Oil

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 50
Calories 56kcal
Author The Consumption


  • 8 large cloves of garlic peeled
  • 10 g dried birds eye chillies
  • 100 g dried red chillies
  • ½ a cup of roasted cashews
  • 1 cup extra virgin cold-pressed coconut oil
  • 1 cup extra virgin olive oil
  • 2 tablespoons fish sauce
  • 1 teaspoon sea salt flakes


  • Place dried chilli and garlic cloves into a food processor. Process until fine (about 3 minutes as the dried chillies are hard)
  • Put the two cups of oil into a medium sized pot. Heat on medium-high until melted and hot. Add in the processed chilli and garlic. Note: the oil will froth up and bubble as you add the chilli in
  • Immediately turn the heat down to medium and stir with a wooden spoon until the chilli starts to darken (about 3 minutes). Don’t let it darken too much as it will keep cooking in the oil when you take it off the heat
  • Take the pot off the heat and place it aside to start to cool.
  • Place the cashews into the food processor and process until fine
  • Add cashews, fish sauce and salt to the chilli, mix evenly
  • Let the oil cool and then transfer to sterilised glass jars
  • Leave the mix to infuse for at least a day
  • Add on top of riced cauliflower, soups, meat, avocado slices, scrambled eggs, steamed veggies and anywhere you want a chilli hit!
  • Store in a cool, dark corner of your cupboard for 6-12 months


Tip – if you’re running low on the oil but still have ½ a jar left, you can top it up with more olive oil. Let it infuse for about a week and you’ll now have extra to last you until you make a new batch.
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